How to make Crayfish and avocado salad
As quick and easy as it is delicious. You can use shrimp, crab meat, salami, anything you like if you can't get hold of crayfish. The mayo and ketchup take the dish to another level. More recipes available at mommacherrisoulfood.com, or join Momma's family by becoming a Patron
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Recipe now available at mommacherrisoulfood.co.uk
Cajun-inspired Egg Salad Recipe
I never once saw egg salad made in the Cajun restaurant where I once worked, but I like to imagine that if we had made egg salad, it would have been something like this. We jazz this salad up with hot sauce and sautéed mushrooms As in the basic egg salad, we use 8-minute eggs, but if you prefer the yolk cooked all the way through, let the eggs boil 10 minutes. Use of 6-minute eggs for this recipe is not recommended, but real Cajuns would probably do that if they were going to eat the salad immediately.
Easy reliable hard-boiled eggs:
To take the egg salad a step further toward New Orleans, we paired it on the plate with fried oysters. It’s a very rich salad, so pairing it with some greens is also a good idea. Stuff it into a po' boy roll with some shredded lettuce, or serve it open-faced on buttered toast and garnish with some chopped parsley or cilantro.
Egg salad can sit for up to a day before consumption. Make a batch and eat it promptly. Don’t try to store leftover egg salad for more than 48 hours. Always keep it refrigerated, or sitting in a bowl of ice. Just about any kind of seafood will be delicious with this egg salad.
Makes enough for 3-4, roughly 4 cups.
Equipment:
• large mixing bowl
• smaller mixing bowl, for shocking eggs (plastic works especially well)
• medium saucepan, for boiling eggs
• small to medium skillet, for sautéing mushrooms
Ingredients:
6 ea eggs optional extra eggs for garnish
1 rib celery
3 ea scallions
4-6 ea mushrooms Crimini
1/4-1 tsp hot sauce according to taste and intensity
1-4 Tbsp mayonnaise to taste
1-4 Tbsp butter divided if using buttered toast
3 ea bread slices or buns if making sandwiches
Procedure:
1. Fill the saucepan 2/3 – 3/4 of the way, place it over high heat with the lid on and bring it to a boil.
2. Using a slotted spoon, lower the eggs into the water and set a timer for 8 minutes.
3. Meanwhile, rinse the celery and scallions and pat them dry.
4. Rub the mushrooms clean if need be.
5. Chop the celery into small dice and slice the scallions thinly.
6. Chop the mushrooms into medium dice, which will shrink in the pan.
7. Sauté the mushroom pieces in 2 Tbsp or the butter. Set them aside to cool.
8. When the timer is close to going off, place 8-12 ice cubes into the smaller bowl with some cold tap water.
9. Once the timer goes off, drain the eggs and quickly transfer them into the ice bath.
10. Allow the eggs to shock (cool down) while finishing the recipe.
11. Place all the cut vegetables into the bowl, along with the mayonnaise and hot sauce.
12. Peel the eggs, making sure no shards of shell are stuck to them.
13. Dice the eggs to medium dice or so.
14. Add cooled, sautéed mushrooms along with the diced eggs to the bowl and mix well.
15. Add salt and pepper to taste.
16. If making open-faced sandwiches on buttered toast, wait until the salad is completely finished to toast and butter the bread, so that it doesn’t dry out.
17. Optionally garnish with green salad and/or fried oysters or other seafood. (Boiled or fried shrimp, seared scallops, or boiled crab would all be excellent accompaniments).
Music:
Louisiana Seafood Boil Seafood (Cajun)
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Ingredients
1 lb shell-on shrimp
1 lb crawfish
1 lb Manila clams
1lb mussels
1 lemon
For sauce
2 sticks unsalted butter
2 heads garlic
2 tbsp Louisiana hot sauce
2 tbsp paprika
1 tbsp cayenne pepper
11 tbsp black pepper
2 1/2 tbsp sugar
4 tbsp Old Bay seasoning
OLD BAY Seasoning recipe (4 tbsp)
3/4 tbsp salt
1 tbsp celery seed
2 tsp sweet paprika
1 tsp ground dry mustard
1 tsp ground ginger
5 bay leaves
1/2 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp crushed red pepper flakes
1/8 tsp ground nutmeg
1/8 tsp ground cardamom
1/8 tsp ground allspice
1/8 tsp ground cinnamon
1/16 tsp ground cloves
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How to make New Orleans Crawfish Rolls with homemade dipping sauce
New Orleans native Charlie Andrews demonstrates on how to make New Orleans Crawfish rolls with homemade dipping sauce. This recipe makes about 5 to 8 whole rolls which are large enough to cut in half to serve more people. It's a great appetizer for small parties or gatherings and it is delicious. Hope you all will give this classic appetizer a try.
Direct recipe link
Crawfish tails
Tony Chachere's Creole seasoning
Chef Paul's Magic seasoning blends
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